FOOD: Adventures of the Canned Cheese

The recent exploits with the food post made me finally undertake the ordeal of trying the canned cheese. Declaring itself "made with real cheese" [as opposed to that fake stuff] it also doesn't need to be refrigerated - a can and no fridge - this sounds wrong to an English person. The Kraft brand calls it's product "easy cheese" which is a semi solid cheese-food first introduced in the 1970s. We brought the cheddar, but you can also purchase it in "Cheddar 'n Bacon", "American Flavour" and "Sharp Cheese Flavour" with the company suggesting the product can be used as a dip, within nachos and even inside an omelet [crime!] - but I'm playing it safe and trying it with cheese crackers.

The best way to think of it, is like it's squirty cream - it's in the same kind of aerosol container. To "release" said cheese you push against the actual nozzle and it squirts it's way out. It's thick and it's rubbery and it takes a bit to detach itself from the can. It's like glue.

Excuse scabby camera phone photograph.

It really is like those cheese strings that were famous for being in your pack up for a while and then vanished with the really vivid colouring. It has a very sharp, sticky somewhat powerful kind of a taste. A taste that very much isn't cheese like. Would I try it again - possibly on crackers because they are as dry as sawdust anyway and it does give them a bit of taste but never ever as a sandwich filler. That would be a crime to the taste buds. Never, ever, ever.

If you could also poke the poll on the top left of this page that would be excellent - I'm debating starting a separate blog purely for vintage compacts, guides and history. There seems to be a lack of information about them even though there seems to be an audience. Just click the poll and let me know!